Herb-Roasted Chicken
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Chicken breasts
- Parsley
- Dill
- Mint
- Garlic (optional)
- Olive oil (or butter)
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Preparation
- Step 1
Heat oven to 425. Chop ½ cup parsley, dill, mint or a combination (a little minced garlic wouldn't hurt).
- Step 2
Put 4 tablespoons olive oil or butter in a roasting pan and put it in the oven for a couple of minutes until oil is hot or butter melts.
- Step 3
Roll the chicken in the herb mixture, then add it to the pan; return the pan to the oven.
- Step 4
Roast, turning once or twice, for 10 to 15 minutes, or until just cooked through.
- Step 5
Garnish: More herbs.
Private Notes
Comments
I used dill, parsley and 2 cloves of minced garlic. Also added some coarse bread crumbs. Melted the butter in the bottom of the pan, rolled the chicken in it and then coated it with herb and bread crumb mixture. I put the chicken back in the pan and drizzled tops with a little olive oil. I find I need to bake it between 15 and 25 mins depending on the thickness of the chicken. Just be sure not to over bake.
So simple but incredibly delicious. Definitely don't leave out the garlic. I used chicken thighs so had to roast for about 35 minutes. So fresh tasting!
When cooking boneless chicken breast which dries out, I’ve gotten in the habit of marinating in buttermilk or yogurt (and some salt) the night or morning prior. Even when I overbake it - it’s moist.
I marinated the chicken in buttermilk, adding salt and pepper, then prepared according to the recipe. There was hardly any flavor. Total disappointment.
Made this with a combination of fresh dill, mint, basil, oregano, parsley. Added 2 T minced garlic. Came out juicy, tender, and delicious. Perfect summer night dinner with fresh veggies and new potatoes. We’ll definitely make this again!
This will become a weekday staple. You’ll need about :30 to cook boneless breasts and 10 min of prep—more if you marinate in yogurt/buttermilk (which I did). Garlic, a 1/4 cup of breadcrumbs, and salt are a must. I made it with basil and parsley, and will swap basil for dill next time.
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